Cream-testing tank



Nov. 25 w24 B. D. CLEMENT CREAM TESTING TANK Filed Dec.

/Nl/E/VTOH D CLEMENT ATTORNEYS Patented Nov. 25, 1.924.

.Banen nnANE CLEMENT, or. nivmnlnno, Taxes.

GREAMrEsTINGTANK Ia citizeny ot' the United "States, andra 'resident oi' Amarillo, in the county of Potter #and State-ot flexas, have invented a Lnevv `and Improved @team-:Testing "Tank, of which-the L'atolloWing `is a Trull, clear, and enact description.

This invention relates to a cream test- `ing tank'iand hasffor'ian object to `provide 'an in'iproved` construction 'Whe-rein .fmeans` are provided fior raising .l and -n'iaintaiming the creamat `the `proper "temperature vtorl vtesti-ng purposes.

Another `obj ect et the "in vention isr to provide=a tank ttor use fin testing creamwherein -a Vplurality iicompartments aireprovi'ded having liquids ot different temperatures therein *forvr providing in VaA singlev receptacle =means `for maintaining"'cream at different temperaturesaccordingto the `test fdesired.

In the accompanying l'draw-ing- Figure l is a side fvieivvf Aa testing' tank, `disclosing an embodiment ot the invention.

Figure 2 is Eai-longitu'dinal vertical sectional "view through 'the vtank shown in `Figure l.

"Figure -Sfis a top-plan "view 'of fthe-struc- 1 ture 'shown in Figure l.

*Figurefi' is i afsectional `vieiv "through Figure?, api'noximately `on line In test-ing cream, 'it is necessary to "have Vthe cream at a certain Jvtemperature 'and "to treat the samel in `afcertainlspecified ymanner in oi-der tosecure 'the "desired *result fin testing a given quantity otl cream, `'it is preferable tovplace in Warm Water the sample jars `containing the `cream and heat the Water until the cream reaches a temperature ot 110 F. rl`his heat causes the cream to become a liquid and the tat globules can then be more thoroughly mixed. The temperature should not be allowed to exceed '1100 F. or the tat will become liquefied and rise to the top which would make accurate sampling diiiicult. After the cream has been properly heated, it is thoroughly mixed, which may be done by stirring or by pouring back and forth Jfrom one ar to another. After the cream has been stirred properly, the required amount ot' cream is then weighed out and placed in a test bottle. After the required amount has been weighed into the test bottle, the bottle with the cream is then placed in a Water bath at 68 F. or colder and allowed to remain in this bath until1 the-temperature of the-creain-is 768" MF. fT-his is necessary in order 't-hatithe acid *which 4`is to be i addedL shall =not burn the test. `lAfter Vtheldesired Vquantity i ot acid has "beeniztdded, favhich 'acidwis to *be at 68 F., t the bottle avithiitscontents fisthen thorough- Flyfmixeduntil all thecur'd hasbeen dissolved andthesample nis ot'fa darlrfoliocolate color. `Atteri'th-is "has been "done, the test- 'bottle fis lleduwitlr'hot sott Water atl()o F. until 4thecontentsireach the bottoinf thene'ck. y=The bottle his then "placedlin `a ltester and rota-ted the idesiredelength of time -aind `at 1the desiredlspeed. Atterihavingbeen rotated as j nstistatedfory a'c'ertain'length ottime, the Vtester :is stoppedlandenough water at 180 Fri-is added to bring'thetat 'upto the `'graduiated :neckl of thefbottle'- and then. the bottle jis againwhirled for ashort time, usually fabouttwo minutes. After the `bottle vhas been #Whirledlasecond time, it :is taken out ofi-the tester-and `placed wfor'ia short time inea avaterbatheot i350 F. l:It is l:usually `unaint "ined .in tthfis r`bath forV approximately tenimrnutes and `lstitlicient'ly submerged to "permit the ."Waterito -surround theV tat in' the neck. After "the bottle has "remained ten viminutes'ior possibly longer in thisflast bath, :a reading may be taken.

The above description 1 'is -a r 'rough outline of'fthewusual manner ot making the test to `determivne"thefamount of'butter fat in a lgivenamount of'cream. Ithasbeen customaryl inorder to carry out this testing operationgtoprovide several tanks of water and to maintaiinlthesameiat the `desired temperature. However, it has been found that Vthe water 4*does fnot remain atlth'e desired temperature in respect to the tanks and, consequently, each tank must have its contents brought back to the proper temperature betere the contents can be used. This constant Watching of the water to see that. the same was at the proper temperature, occupied a large part of the operatorsI time and also had a tendency to lead to errors. ln the presen( invention, a structure has been provided wherein a single testing tank structru'o is presentedmdesigned to be heated by any suitable heater capable ot' easy regulation.

Referring to the accompanying drawing by numerals, 1 indicates the body of the tank which is provided With a jacket 2 for retarding radiation of heat. The jacket 2 along one, or if desired both sides, is provided with a number of air holes 3 to permit a certain amount of air circulation. The tank 1 is designed to be iilled almost entirely ifull of water and maintained at a temperature of 180 F. by a suitable burner ar` ranged beneath the tank. After the burner has been adjusted to constantly maintain the water in tank 1 at the desired temperature, no further attention need be given the apparatus but it may be used from time to time as desired and accurate results secured.

At one side of the tank 1 is arranged an auxiliary tank or compartment 3 which is filled or almost iilled with water and which is maintained at a desired temperature by the heat from the water in tank 1. The water in the compartment or auxiliary tank 3 is usually maintained at 120o F. by the water in the tank ,1 and this temperature of 120o F. in the water will readily warm the cream in the sample jar or jars 4 to 110o F. On they opposite side of the tank 1 to the compartment 3, is a second compartment 5 which is deeper than the compartment 3 and is adapted to receive one or more test bottles 6. The water in this section is maintained at 1350 F. by the heat from the water in tank 1. It will'be noted that a larger amount of wall space is exposed between the contents of the compartment 5 and the tank 1 than there is between tank 1 and the compartment 3 so that the temperature in compartment 5 is always higher than in compartment 3. The water in tank 1 may not only be used :tor maintaining the water in compartments 3 and 5 heated but Jfor any other purpose desired. When one or more jarsy or bottles are inserted into either of the compartments 3 or 5, the overflow of water will pass out the respective pipes 7 and 8 and finally out through the discharge pipe 9. It will be understood that the usual method of testing is followed and that the invention refers only to the particular tank structure including centra-l tank 1, compartments 3 and 5 and associated parts.

1. A cream testing tank, comprising a tank body adapted to contain hot water, and a pair of compartments connected therewith and arranged at different points thereon, one of said compartments being exposed to a greater degree oi heat from the walls of said tank than the other whereby the contents thereof is maintained at a high temperature.

2. A cream testing tank, comprising a central tank body, a pair of auxiliary tanks or compartments heated from the central body, and a heating jacket for said central tank body provided with openings near the top.

3. A cream testing tank, comprising a tank body adapted to contain heated water, a comparatively shallow compartment arranged on one side of said tank body and 'formed so that the wall ol. the tank body will be one wall of the compartment, a. second compartment arranged on the opposite side of said tank body constructed in a similar manner to the iirst mentioned compartment but with a greater amount of wall exposed whereby liquid deposited in said compartments will be maintained at different temperatures by the hot water in the tank body 4. A cream testing tank, comprising a tank body adapted to contain hot water, a pair of compartments connected to the tank body and heated from the water in the tank body, and a drain pipe extending from near the top of each of said compartments for taking care of the overflow.

5. A cream testing tank, comprising a tank body adapted to contain hot water, a pair of compartments connected to the tank body and heated from the water in the tank body, said compartments having different amounts of wall space exposed to the water in the tank body whereby the temperature of the liquid in said compartments will be different, and a jacket surrounding said tank and spaced therefrom, said jacket extending below the bottom of the tank.

BRUCE DUANE CLEM'ICN'l. 

